Cherry Sauce

Drain 1 can (pie size) pitted cherries. Add juice to 2 Tbsp cornstarch and 1/3 cup sugar. Mix together; cook over medium heat till it boils. Add 1 tsp vanilla, lemon or almond extract; stir in. Add brandy and light. Serve over ice cream, pound cake, pudding, butter Bundt cake.

NOTE: Also good with blueberry sauce.